Dill Dip in Rye Bread

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Try this unique recipe that creates a bread bowl that can be used to hold and eat dip. Perfect for dinner parties!

 
  
. Prep
10 min.
Cook
0 min.
Ready In
10 min.
20 servings
Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 
Metric measurements

Ingredients

1cup mayonnaise
1cup sour cream
2tablespoons dill weed
2tablespoons onion, dried flakes
2tablespoons parsley flakes
1each rye bread round loaf*
* not incl. in nutrient facts

Directions

Start the day before, or atleast early in the day to serve in the evening. The dry ingredients need time to soften, and get friendly. Mix all ingredients and refrigerate over night.

Carve out the bread to make a bowl, saving the bread to dip into the sauce.

When ready to serve, put the dip inside the bread, arange the bread pieces around the 'bowl'. When the pieces are gone, slice, rip, or tear the remaining crust and eat.

First published: last updated: 2014-06-23

 
 
 
 
 
 
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Nutrition Facts

Serving Size 24g (0.8 oz)
Amount per Serving
Calories 7378% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 91mg 4%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 3% Vitamin C 1%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?